LAYER 1:
1/2 lb. spaghetti
1 egg, beaten
1/4 cup parmesan cheese
LAYER 2:
1 egg, beaten
8 oz. ricotta cheese
2 Tbsp. parsley, minced
LAYER 3:
1/2 lb. Italian sausage
1 16-ounce jar Costantino's Kitchen Tomato Basil Pasta Sauce
LAYER 4:
3/4 cup mozzarella cheese , shredded
LAYER 5:
8 oz. ricotta cheese
Heavy cream
Instructions
Preheat oven to 350º F. Fill 12 muffin tins with foil muffin cups and spray the inside of each with non-stick cooking spray.
MAKE LAYER 1: Boil spaghetti according to package directions. Drain, rinse and cool. Add egg, and Parmesan cheese; mix well. Layer each cup with a thin layer of spaghetti on the bottom.
MAKE LAYER 2: Mix egg, ricotta and parsley. Put a layer on top of the spaghetti.
MAKE LAYER 3: Brown the sausage, and add pasta sauce. Add to top of ricotta mixture
MAKE LAYER 4: Top each cupcake with about a tablespoon of mozzarella cheese and bake for 8-10 minutes, or until cheese is bubbly and just beginning to brown.
MAKE LAYER 5: Allow cupcakes to cool for about 10 minutes. Meanwhile, mix ricotta with enough heavy cream to get a frosting-like consistency. Put in piping bag and pipe a little on top of each cupcake. [If you don't have a piping bag, the "frosting" can be added with a knife or small spatula]
Makes 12 cupcakes.
For more information, visit www.costantinoskitchen.com or call 480-382-4095.
